Italian Lamb Chop New Style 2021

Ingredients

• Servings: 4
• 3 eggs, lightly beaten
• 3 tablespoons milk
• 1 1/2 cups italian seasoned bread crumbs
• 1/2 cup grated parmesan cheese
• 2 tablespoons dried parsley
• 2 tablespoons olive oil
• 4 cloves garlic, peeled and chopped
• 4 lamb chops

new york strip chicago style

Ingredients

• Servings: 2
• 1 tablespoon extra virgin olive oil
• 1 clove garlic, minced
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon white sugar
• 2 tablespoons apricot preserves
• 2 (1/2 pound) new york strip steaks, 1 inch thick
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 1 hr 25 mins


• in a shallow glass dish, mix the olive oil, garlic, cinnamon, sugar, and apricot preserves. mix well, as the preserves tend to stick until warm.
• with a knife, make several shallow slashes in both sides of the steaks. sprinkle with salt and pepper. place steaks in the dish with the sauce, and turn to coat. cover with plastic wrap, and refrigerate for at least 1 hour.
• preheat grill for high heat.
• lightly oil the grill grate. place steaks on the grill, and discard any remaining sauce. grill steaks 10 minutes, turning occasionally, or to desired doneness.

sirloin marinara

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 1 onion, thinly sliced
• 2 pounds top sirloin steak, sliced
• 2 cups chunky pasta sauce
• 2 cloves garlic, minced
• 1/2 cup red

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• heat the oil in a 10 inch skillet over medium high heat. add the onions and saute until tender, about 5 minutes. add the steak strips, turning so that all sides get browned, about 10 minutes.
• add the tomato sauce, garlic and red . reduce heat to low and simmer for 10 to 15 minutes, or until the steak is cooked through.

korean marinated flank steak

Ingredients

• Servings: 6
• 4 cloves garlic
• 1 teaspoon minced fresh ginger
• 1 onion, roughly chopped
• 2 1/2 cups low sodium soy sauce
• 1/4 cup toasted sesame oil
• 3 tablespoons worcestershire sauce
• 2 tablespoons unseasoned meat tenderizer
• 1 cup white sugar
• 2 pounds beef flank steak, trimmed of excess fat

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 8 hrs 30 mins


• place garlic, ginger, and onion in the bowl of a blender. add soy sauce, sesame oil, worcestershire sauce, meat tenderizer, and sugar. puree until smooth.
• pour the marinade into a resealable plastic bag or glass bowl. score the flank steak and place into the marinade. marinate overnight in the refrigerator.
• preheat a grill for medium-high heat.
• grill steak on preheated grill to desired doneness, about 7 minutes per side for medium.

Fuzzy's Chipotle Flank Steak

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 2 (7 ounce) cans chipotle peppers
• 2 pounds flank steak

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 8 hrs 15 mins


• puree olive oil and chipotle peppers in a blender until smooth. spread over flank steak, and marinate in the refrigerator overnight.
• preheat a grill for medium-high heat.
• grill the flank steak to desired doneness, about five minutes per side for medium.

slow cooker salisbury steak

Ingredients

• Servings: 8
• 2 pounds lean ground beef
• 1 (1 ounce) envelope dry onion soup mix
• 1/2 cup italian seasoned bread crumbs
• 1/4 cup milk
• 1/4 cup all-purpose flour
• 2 tablespoons vegetable oil
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 (1 ounce) packet dry au jus mix
• 3/4 cup water

Recipe

Preparation Time: 15 mins Cook Time: 5 hrs

Ready Time: 5 hrs 15 mins


• in a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. shape into 8 patties.
• heat the oil in a large skillet over medium-high heat. dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. place browned patties into the slow cooker stacking alternately like a pyramid. in a medium bowl, mix together the cream of chicken soup, au jus mix, and water. pour over the meat. cook on the low setting for 4 or 5 hours, until ground beef is well done.

slow cooker salisbury steak

Ingredients

• Servings: 8
• 2 pounds lean ground beef
• 1 (1 ounce) envelope dry onion soup mix
• 1/2 cup italian seasoned bread crumbs
• 1/4 cup milk
• 1/4 cup all-purpose flour
• 2 tablespoons vegetable oil
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 (1 ounce) packet dry au jus mix
• 3/4 cup water

Recipe

Preparation Time: 15 mins Cook Time: 5 hrs

Ready Time: 5 hrs 15 mins


• in a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. shape into 8 patties.
• heat the oil in a large skillet over medium-high heat. dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. place browned patties into the slow cooker stacking alternately like a pyramid. in a medium bowl, mix together the cream of chicken soup, au jus mix, and water. pour over the meat. cook on the low setting for 4 or 5 hours, until ground beef is well done.

italian breaded lamb chops

Ingredients

• Servings: 4
• 3 eggs, lightly beaten
• 3 tablespoons milk
• 1 1/2 cups italian seasoned bread crumbs
• 1/2 cup grated parmesan cheese
• 2 tablespoons dried parsley
• 2 tablespoons olive oil
• 4 cloves garlic, peeled and chopped
• 4 lamb chops

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr


• preheat oven to 325 degrees f (160 degrees c).
• in a small bowl, beat together the eggs and milk. in a separate small bowl, mix the bread crumbs, parmesan cheese, and parsley.
• heat the olive oil in a large, oven-proof skillet over medium heat. stir in the garlic, and cook until lightly browned. remove garlic, reserving for other uses.
• dip each lamb chop into the egg mixture, then into the bread crumb mixture, coating evenly. place coated lamb chops in the skillet, and brown abut 5 minutes on each side.
• place the skillet and lamb chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 145 degrees f (63 degrees c).

sweet heat beef teriyaki marinade

Ingredients

• Servings: 4
• marinade:
• 1/2 cup kikkoman teriyaki marinade & sauce
• 1/3 cup orange marmalade
• 1 teaspoon kikkoman sriracha hot chili sauce, or more to taste
• 1 large clove garlic, minced
• 1 pound (1 inch thick) beef top sirloin steak
• 1 summer squash, cut into 1-inch pieces*
• 1 medium red or green bell pepper, cut into 1 1/2-inch pieces

Recipe

• cut beef steak into 1-1/4 inch pieces. combine marinade ingredients in a bowl, stirring well. reserve 2 tablespoons marinade. place half of remaining marinade and beef in food safe plastic bag; turn to coat. place remaining marinade, squash and bell pepper in another food-safe plastic bag. close bags securely; refrigerate 30 minutes to 2 hours, turning occasionally.
• remove beef and vegetables from marinade; discard marinade. alternately thread beef and vegetables evenly four 15-inch metal skewers.
• place kabobs on grid over medium, ash-covered coals. grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145 degrees f) to medium (160 degrees f) doneness, turning occasionally and brushing kabobs generously with reserved 2 tablespoons of marinade.

Soy And Honey Lamb Chops

Ingredients

• Servings: 4
• 1/2 cup honey
• 1/4 cup soy sauce
• 1 pinch crushed red pepper flakes
• 1 pinch freshly ground black pepper, or to taste
• 4 center-cut boneless lamb chops - 1/2-inch thick
• 2 teaspoons canola oil, or as needed
• salt to taste
• 1 large sweet onion, sliced

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• preheat an outdoor grill for high heat, and lightly oil the grate.
• mix honey, soy sauce, crushed red pepper flakes, and black pepper in a bowl. pour about 2 tablespoons of the honey-soy mixture into a small bowl and save for later. brush chops with canola oil on both sides, and sprinkle with salt and black pepper.
• grill the chops on the hottest part of the grill until lightly charred and crusty, 4 to 5 minutes per side. move the chops to a cooler area of the grill, and continue to cook, brushing both sides generously with the honey-soy glaze, until chops are no longer pink inside, about 3 to 4 more minutes. the juices should run clear, and an instant-read meat thermometer inserted into the center of a chop should read at least 145 degrees f (63 degrees c).
• while chops are grilling, brush slices of onion with oil, and sprinkle with salt and black pepper. grill onion slices until they are translucent and browned, 3 to 4 minutes per side. to serve, place chops and onions on warmed plates, and brush the chops with the reserved honey-soy glaze.

Grilled Portobellos Sauteed In

Ingredients

• Servings: 4
• 4 portobello mushroom caps
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 shallot, thinly sliced
• 1 cup white

Recipe

• preheat grill for high heat.
• place mushrooms the grill, smooth side up. grill until they start to soften, about 10 minutes. turn over, and grill on the other side for about 5 minutes.
• meanwhile, heat olive oil and butter in a large skillet over medium heat. add the shallot, and fry for a few minutes, stirring frequently.
• remove mushrooms to a cutting board, and slice. place into the skillet, and increase the heat to high. cook for about a minute, then pour in the . continue to cook and stir until the is nearly evaporated. remove from heat, and serve.

tasty tuna steak

Ingredients

• Servings: 2
• 1 tablespoon olive oil
• 1 1/2 teaspoons whole fennel seeds
• 3 cloves garlic, minced
• 1 red bell pepper, cut into thin strips
• 3/4 cube fish bouillon, crushed
• 1/2 lemon, juiced
• 2 tablespoons dry white
• 1 head baby bok choy, cleaned and sliced
• salt and black pepper to taste
• 1 1/2 teaspoons fennel seeds, crushed
• 1 (8 ounce) tuna steak
• 1 tablespoon olive oil

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• heat 1 tablespoon of olive oil in a skillet over medium heat. stir in 1 1/2 teaspoons of whole fennel seeds, and cook until they bubble and begin to pop, about 30 seconds. stir in the garlic and red bell pepper; cook and stir for 2 minutes. stir in the fish bouillon until dissolved, then add the lemon juice, white , and bok choy. cook and stir until the bok choy is tender, about 5 minutes.
• meanwhile, combine some salt and pepper with the crushed fennel seeds on a plate. press the tuna steak into the salt mixture on both sides. heat the remaining tablespoon of olive oil in a separate skillet over high heat. place the tuna steak in the skillet, and cook until browned on both sides and cooked to your desired degree of doneness, about 45 seconds per side for rare.
• cut the tuna into 1/4-inch thick slices and arrange a serving platter. top with the bok choy mixture to serve.

Skirt Steak

Ingredients

• Servings: 4
• 1 (12 fluid ounce) bottle irish (such as guinness®)
• 1/4 cup olive oil
• 1/3 cup red vinegar
• 3 tablespoons dark brown sugar
• 3 cloves garlic, chopped
• 1 tablespoon hot pepper sauce (such as crystal ®)
• 2 pounds skirt steak, or more to taste

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 8 hrs 20 mins


• whisk , olive oil, vinegar, brown sugar, garlic, and hot sauce together in a glass or ceramic bowl until marinade is smooth. add steak to marinade and turn to coat. cover the bowl with a lid or plastic wrap and marinate in the refrigerator, 8 hours to overnight.
• preheat an outdoor grill for high heat, and lightly oil the grate.
• remove steak from marinade and shake off any excess. discard marinade.
• cook steak on the preheated grill, turning once, until steak starts to firm and is reddish-pink and juicy in the center, 5 to 6 minutes per side. an instant-read thermometer inserted into the center should read 130 degrees f (54 degrees c). let rest for 2 to 3 minutes before serving.

Grilled Cilantro Salmon

Ingredients

• Servings: 6
• 1 bunch cilantro leaves, chopped
• 2 cloves garlic, chopped
• 2 cups honey
• juice from one lime
• 4 salmon steaks
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 45 mins


• in a small saucepan over medium-low heat, stir together cilantro, garlic, honey, and lime juice. heat until the honey is easily stirred, about 5 minutes. remove from heat, and let cool slightly.
• place salmon steaks in a baking dish, and season with salt and pepper. pour marinade over salmon, cover, and refrigerate 10 minutes.
• preheat an outdoor grill for high heat.
• lightly oil grill grate. place salmon steaks on grill, cook 5 minutes on each side, or until fish is easily flaked with a fork.

Grilled Cilantro Salmon

Ingredients

• Servings: 6
• 1 bunch cilantro leaves, chopped
• 2 cloves garlic, chopped
• 2 cups honey
• juice from one lime
• 4 salmon steaks
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 45 mins


• in a small saucepan over medium-low heat, stir together cilantro, garlic, honey, and lime juice. heat until the honey is easily stirred, about 5 minutes. remove from heat, and let cool slightly.
• place salmon steaks in a baking dish, and season with salt and pepper. pour marinade over salmon, cover, and refrigerate 10 minutes.
• preheat an outdoor grill for high heat.
• lightly oil grill grate. place salmon steaks on grill, cook 5 minutes on each side, or until fish is easily flaked with a fork.

asian beef with snow peas

Ingredients

• Servings: 4
• 3 tablespoons soy sauce
• 2 tablespoons rice
• 1 tablespoon brown sugar
• 1/2 teaspoon cornstarch
• 1 tablespoon vegetable oil
• 1 tablespoon minced fresh ginger root
• 1 tablespoon minced garlic
• 1 pound beef round steak, cut into thin strips
• 8 ounces snow peas

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• in a small bowl, combine the soy sauce, rice , brown sugar and cornstarch. set aside.
• heat oil in a wok or skillet over medium high heat. stir-fry ginger and garlic for 30 seconds. add the steak and stir-fry for 2 minutes or until evenly browned. add the snow peas and stir-fry for an additional 3 minutes. add the soy sauce mixture, bring to a boil, stirring constantly. lower heat and simmer until the sauce is thick and smooth. serve immediately.

strip steak with red cream sauce

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 2 red onions, sliced
• 1 (8 ounce) package button mushrooms, sliced
• 1 tablespoon vegetable oil
• 6 new york strip steaks
• salt and ground black pepper to taste
• 1 cup red zinfandel
• 1 cup beef broth
• 2 tablespoons dijon mustard
• 1 cup heavy whipping cream

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• heat 1 tablespoon vegetable oil in a skillet over medium-high heat; cook and stir red onions and mushrooms until tender, about 10 minutes. transfer onion-mushroom mixture to a bowl.
• coat hot skillet with 1 tablespoon vegetable oil over medium-high heat. pat each steak dry with paper towels and season with salt and black pepper. place steaks into hot skillet and cook until outsides are browned and insides are cooked to desired doneness, about 5 minutes per side for medium. remove steaks from skillet.
• pour red zinfandel into skillet; scrape up and dissolve any bits of browned food in the skillet. whisk beef broth and dijon mustard into mixture and bring to a boil. cook mixture, stirring often, until slightly reduced, about 5 minutes. slowly whisk cream into sauce and let stand to thicken, about 5 more minutes. transfer mushrooms and steaks to sauce and serve steaks topped with sauce.

slow cooker mongolian beef

Ingredients

• Servings: 4
• 1 pound flank steak, cut into bite-size pieces
• 1/4 cup cornstarch
• 2 teaspoons olive oil
• 1 onion, thinly sliced
• 1 tablespoon minced garlic
• 3 large green onions, sliced diagonally into 1/2 inch pieces
• 1/2 cup soy sauce
• 1/2 cup water
• 1/2 cup brown sugar
• 1/2 teaspoon minced fresh ginger root
• 1/2 cup hoisin sauce

Recipe

Preparation Time: 10 mins Cook Time: 4 hrs 10 mins

Ready Time: 4 hrs 30 mins


• place flank steak and cornstarch into a resealable plastic bag. shake the bag to evenly coat the flank steak with the cornstarch. allow to steak rest for 10 minutes.
• heat olive oil in a large skillet over medium-high heat. cook and stir steak until evenly browned, 2 to 4 minutes. place onion, garlic, flank steak, green onions, soy sauce, water, brown sugar, ginger, and hoisin sauce in a slow cooker. cook on low setting for about 4 hours.

slow cooker salisbury steak

Ingredients

• Servings: 8
• 2 pounds lean ground beef
• 1 (1 ounce) envelope dry onion soup mix
• 1/2 cup italian seasoned bread crumbs
• 1/4 cup milk
• 1/4 cup all-purpose flour
• 2 tablespoons vegetable oil
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 (1 ounce) packet dry au jus mix
• 3/4 cup water

Recipe

Preparation Time: 15 mins Cook Time: 5 hrs

Ready Time: 5 hrs 15 mins


• in a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. shape into 8 patties.
• heat the oil in a large skillet over medium-high heat. dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. place browned patties into the slow cooker stacking alternately like a pyramid. in a medium bowl, mix together the cream of chicken soup, au jus mix, and water. pour over the meat. cook on the low setting for 4 or 5 hours, until ground beef is well done.

the best chicken fried steak

Ingredients

• Servings: 4
• 4 (1/2 pound) beef cube steaks
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon black pepper
• 3/4 teaspoon salt
• 1 1/2 cups buttermilk
• 1 egg
• 1 tablespoon hot pepper sauce (e.g. tabasco™)
• 2 cloves garlic, minced
• 3 cups vegetable shortening for deep frying
• 1/4 cup all-purpose flour
• 4 cups milk
• kosher salt and ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• pound the steaks to about 1/4-inch thickness. place 2 cups of flour in a shallow bowl. stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, tabasco sauce, and garlic. dredge each steak first in the flour, then in the batter, and again in the flour. pat the flour the surface of each steak so they are completely coated with dry flour.
• heat the shortening in a deep cast-iron skillet to 325 degrees f (165 degrees c). fry the steaks until evenly golden brown, 3 to 5 minutes per side. place fried steaks on a plate with paper towels to drain. drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.
• return the skillet to medium-low heat with the reserved oil. whisk the remaining flour into the oil. scrape the bottom of the pan with a spatula to release solids into the gravy. stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. season with kosher salt and pepper. spoon the gravy over the steaks to serve.